Parmesan Crusted Turkey Cutlets with Spaghetti and Tomato Sauce

For the sauce: Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and dice. Peel and finely chop the shallots and garlic.

Heat the oil in a skillet and saute the onion and garlic until translucent. Stir in the tomato paste, diced tomatoes, broth, thyme, basil and sugar, season with salt and pepper and simmer over low heat until lightly thickened and flavorful, about 30 minutes.

For the breading: Season the cutlets with salt and pepper. Lightly beat the eggs. Mix the Parmesan with the breadcrumbs. Dip the cutlets in the eggs, then in Parmesan breadcrumbs mixture pressing to adhere.

Heat the oil and butter in a skillet and saute the cutlets over medium heat until golden brown and crisp, 3-4 minutes per side.

Cook the spaghetti according to package directions until al dente.